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4.84 from 18 votes

Vegan Lemon Cheesecake

The creamiest vegan lemon cheesecake topped with an eggless lemon curd. No bake, no cashews and less than 10 ingredients.
Prep Time20 minutes
Cook Time20 minutes
Resting Time5 hours
Total Time5 hours 40 minutes
Cuisine: American, Vegan
Servings: 12
Author: Anthea

Ingredients

Crust

Cheesecake filling

Vegan lemon curd (optional)

Instructions

  • Line an 8-inch (20 cm) spring-form or loose-bottom cake pan with parchment paper.

To make the crust:

  • Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake pan. Set aside.

To make the filling:

  • Add the coconut cream, sugar, lemon juice and cornstarch to a medium size saucepan and whisk to dissolve the cornstarch. Place the saucepan over medium heat and stir the mixture constantly for 5 minutes or until it resembles a thick lemon curd. It's ok if the mixture separates! Remove from the heat.
  • Add the cream cheese to the saucepan (note 3). Mix until the cream cheese is fully combined with the coconut cream mixture. There shouldn't be any lumps and your mixture should be a little thick (refer to the images above).
  • Pour the mixture into your lined cake pan and smooth the top. Cover the cheesecake and place it in the fridge for at least 4 hours or until set.

To make the vegan lemon curd (optional):

  • Add all ingredients to a medium-sized saucepan and whisk to dissolve the cornstarch. Place the saucepan over medium heat and stir constantly for 5 minutes or until the mixture thickens. The curd will thicken more when it cools down.
  • Remove the cheesecake from the cake pan, pour or spread your lemon curd on top and serve!
  • Store leftovers in an airtight container for up to 3 days or in the freezer for up to 1 month.

Notes

  1. Alternatively, you can use 150g graham crackers and 50g granulated sugar.
  2. If you can, avoid buying light canned coconut cream or even full-fat coconut milk as they contain less 'thick scoopable cream' compared to regular canned coconut cream. Otherwise, you'll need to buy too many cans to get the required amount of coconut cream in the recipe. If you don't want to use coconut cream, you can substitute it with more vegan cream cheese. Or, you can use firm silken tofu if you add it to a blender (your cheesecake will also be softer).
  3. Adding the cream cheese to the saucepan allows the residual heat to soften the cream cheese (it makes mixing easier and there's one less dish for you to clean)! Alternatively, you can add all the cheesecake filling ingredients to a food processor or mixing bowl and mix until smooth.

Nutrition

Serving: 1 serve without lemon curd | Calories: 342kcal | Carbohydrates: 26g | Protein: 4g | Fat: 27g | Cholesterol: 3mg | Sodium: 284mg | Potassium: 93mg | Fiber: 4g | Sugar: 14g | Vitamin A: 254IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
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